1                    Chicken Breast
   2                    Chicken Thighs
     1/2   cup          Coconut Cream
     1/4   cup          Green Curry Paste
   3       cup          Coconut Milk
   1 1/2   cup          Diced Eggplant
   2       tbs          Fish Sauce
   1       tbs          Palm or Brown Sugar
     1/2   tsp          Coriander leaves
     1/2   cup          Basil leaves
   3                    Red chiles
1. Bone and skin the chicken breast and thighs; cut the meat into large,
bite s
ized
pieces, and set aside.
2.  In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium 
heat until it boils gently.
Adjust the heat  to maintain a	gentle boil and cook for 6 to 8 minutes,
stirri
ng occasionally.
3. The coconut cream will become fragrant as it thickens. When you see tiny
poo
ls of oil glistening
on the surface add  the curry paste and stir to dissolve it into the
coconut cr
eam.
4.  Continue cooking for 1 to 2 minutes.
5.  Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes.
6.   Increase the heat and add the coconut milk, eggplant, fish sauce,
sugar and salt and stir well. Stir in the coriander, adjust the heat to
maintai
n a gentle
active boil and cook for 8-10 minutes, stirring occasionally.
7.   When the chicken is cooked and the eggplant is just tender, remove from
the heat and transfer to a serving bowl.
8.  Scatter basil leaves, chopped chiles and some coriander on the top.